Wake up your taste buds with an explosion of flavors and textures this Asian-inspired Hoisin Glazed Meatloaf brings to the dinner table. This tender meatloaf caressed in a sticky ginger kissed glaze will have you dreaming of leftovers the next day.
Meatloaf is one of those divisive foods that is the ultimate comfort for some, and the representation of childhood dinner nightmares for others. This turkey and pork meatloaf with hoisin glaze will instantly win over the meatloaf adverse with its tender and moist texture accented with the crunch of water chestnuts. Layers of flavor come from earthy shiitake mushrooms, sweet carrots and bell pepper, herbaceous cilantro, and the umami of soy. The sticky glaze ties it all together and will have you going back for seconds.
Why You’ll Love This Recipe
- Texture – This Asian inspired meatloaf is the opposite of the dry, dense, logs many of us grew up with. It gets its incredible texture from tons of fresh vegetables as well as being gently mixed.
- Make Ahead – You can make this meatloaf a day or two in advance and keep it refrigerated until ready to cook. Make this on the weekend and enjoy it for an easy meal later in the week.
- Easy Process – There is nothing complicated about any of the steps in creating this sweet and savory meatloaf. It does require a little more work because the vegetables are sauteed before being added to the meat mixture, but it’s a recipe anyone can easily make.
Ingredients
- Meat Mixture – This hoisin glazed meatloaf uses equal parts ground pork and turkey. The pork adds richness while the mild flavor of the ground turkey is a beautiful canvas for all of the flavors to shine.
- Vegetables – This Asian inspired meatloaf is full of vegetables which give it both a ton of flavor and also its texture. Shredded carrots, red bell pepper, shiitake mushrooms, scallions, and canned water chestnuts
- Flavor Accents – Freshly grated ginger and garlic perfume both the meatloaf and also the glaze. Sriracha gives a sassy kick of heat while soy sauce seasons the meatloaf while also giving it a ton of umami.
- Glaze – Sweet, tangy, salty, and slightly funky hoisin sauce makes up the base for the glaze. Ketchup is included for that slightly nostalgic nod to classic meatloaf while honey gives it a little more sweetness to balance the salty. Sriracha gives a layer of heat while fresh ginger and garlic give depth.
How to Make Hoisin Glazed Meatloaf
- Prepare your mise en place. Finely chop all of your vegetables and grate your carrot.
- Sauté the vegetables. Heat a large skillet on medium heat and add the oil. Add your red bell pepper, carrots, shiitake mushrooms, and jalapeno if using and cook the vegetables, stirring often, until tender, about five minutes. Add the grated ginger and garlic and cook for 90 seconds. Turn off the heat and add the green onions, cilantro, and panko breadcrumbs. Stir to combine and allow the mixture to cool completely.
- Whisk the eggs, soy sauce, sriracha, and salt.
- Mix the meatloaf. Add the ground pork and ground turkey to a large bowl along with the cooled vegetable mixture and egg mixture. Gently mix together the meatloaf until just combined.
- Cook a test patty. Break off a small portion of the mixture and form a patty. Cook it in a skillet on medium-high heat until cooked through. Taste and adjust any seasoning if needed.
- Form the meatloaf. Line a baking sheet with parchment paper and shape the meat mixture into a loaf shape. If you have the time allow the meatloaf to refrigerate for at least half an hour. You can do this portion a day or two in advance.
- Preheat your oven or grill to 350 degrees. If baking this on a charcoal grill you’ll want to prepare your grill for indirect cooking. You can also add wood chips if desired.
- Allow the meatloaf to bake for 20 minutes.
- Make the hoisin-ketchup glaze. Heat a small saucepan over medium heat with the oil. Add the ginger and garlic and stir for 90 seconds until aromatic. Add the hoisin sauce, ketchup, sriracha sauce, and honey and stir. Allow it to begin to bubble slightly and then remove from the heat.
- Glaze the meatloaf. After 20 minutes of cooking, glaze the meatloaf. Apply another coat of the glaze to the meatloaf after another 20 minutes.
- Let the meatloaf cook until its internal temperature is 160 degrees. It should take 50-60 minutes depending on your oven. Let the meatloaf cool before slicing.
- Garnish with sesame seeds and green onions.
Variations
- If you don’t eat pork this recipe can be made with all ground turkey. For the best texture and flavor avoid using all ground turkey breast as it will be slightly drier.
- To make this recipe a gluten free Asian inspired meatloaf, use your favorite gluten free panko bread crumbs.
- Feel free to swap out some of the veggies with your favorites. Celery, onions, even grated zucchini are all delicious in this.
- If you want a spicier meatloaf, add a little additional sriracha or pinch of crushed red pepper flakes.
Storage
- The uncooked meatloaf can be kept in the refrigerator for up to two days. Cover it with plastic wrap and keep it in the coldest portion of the refrigerator, usually the lowest shelf.
- Once you have cooked the meatloaf it will last up to five days. Transfer it to an airtight container and keep it refrigerated.
- You can also freeze the uncooked meatloaf. Place the meatloaf mixture into a loaf pan and wrap it tightly with plastic wrap and foil, or place in a freezer safe bag. When ready to bake, allow it to defrost overnight in the refrigerator. Remove it from the loaf pan and place it on a parchment paper lined baking sheet prior to baking. It will last for up to three months in the freezer.
Tips From the Beach
- Don’t skip the step of tossing your breadcrumbs into the sauteed vegetables. Not only do they rehydrate the panko, but it also allows for less mixing of the meatloaf. Overmixing the meat can result in a dense and tough meatloaf.
- Whether you’re making meatloaf or meatballs, cooking a small test patty first allows you to add any additional seasonings.
- Double up on the hoisin glaze! My favorite way to reheat leftover meatloaf is to cut into slices and either pan fry in the skillet or bake the individual slices on a parchment paper lined baking sheet. Either way I brush additional glaze on the slices to make them extra sticky and delicious.
Looking for more meatloaf inspiration? Make sure to check out Bourbon Glazed Meatloaf, Honey Chipotle Turkey Meatloaf, and Turkey Meatloaf Marsala.
PrintHoisin Glazed Meatloaf
Wake up your taste buds with an explosion of flavors and textures this Asian-inspired Hoisin Glazed Meatloaf brings to the dinner table.
- Prep Time: 15
- Cook Time: 60
- Total Time: 1 hour 15 minutes
- Yield: 8 1x
- Category: Entree
- Method: Baking
- Cuisine: American
Ingredients
Pork & Turkey Meatloaf
- 1 pound ground turkey
- 1 pound ground pork
- 1 tablespoon neutral oil
- 1 red bell pepper, finely diced
- 1/2 cup carrots, shredded (about 2 small carrots)
- 1 jalapeno, diced, optional
- 4–5 ounces shiitake mushrooms, finely chopped
- 1” ginger grated
- 2 large garlic cloves grated
- 8 ounces water chestnuts, drained and chopped
- 4 scallions, chopped, plus additional for topping
- 1/2 cup cilantro chopped (about 1 bunch)
- 2 tablespoons less sodium soy sauce
- 1 1/2 cups plain panko breadcrumbs
- 1 teaspoon sriracha
- 1/2 teaspoon kosher salt
- 2 eggs
- 1 tablespoon sesame seeds, optional
Hoisin Glaze
- 1/2 cup hoisin sauce
- 1/4 cup ketchup
- 1 teaspoon sriracha, or more to taste
- 1 teaspoon neutral oil
- 2 teaspoons ginger, grated
- 1 garlic clove, grated
- 1 tablespoon honey
- 1 teaspoon less sodium soy sauce
Instructions
Pork & Turkey Meatloaf
- Heat a large skillet over medium heat and add the oil. Add the bell pepper, shiitake mushrooms, grated carrot, and jalapeno if using. Sauté until tender, stirring often, about 5 minutes.
- Add the ginger and garlic and cook for an additional 90 seconds.
- Turn off the heat and stir in the scallions, water chestnuts, cilantro, and panko until evenly combined and coated. Let cool completely.
- In a small bowl whisk together the eggs, soy sauce, sriracha, and salt.
- Add the ground pork, turkey, vegetable mixture, and egg mixture to a large bowl and gently mix to just combine.
- Heat a skillet over medium high heat. Break off a piece of the meat mixture to form a patty and brown both sides until cooked through. Taste and adjust seasoning if needed.
- Line a baking sheet with parchment paper. Form the meat mixture into a loaf. Allow to refrigerate for at least 30 minutes or while the oven is preheating.
- Preheat the oven to 350 degrees.
- Place the baking sheet into the oven and let the meatloaf cook for 20 minutes.
- After 20 minutes brush the meatloaf with the hoisin glaze. Allow the meatloaf to bake for another 20 minutes before glazing again.
- Let the meatloaf cook until its internal temperature is 160 degrees, 50-60 minutes. Garnish with green onions and sesame seeds if desired.
- Allow to cool for 10 minutes before slicing.
Hoisin Glaze
- Heat a small saucepan on medium heat with oil.
- Add the ginger and garlic and cook for 90 seconds until fragrant.
- Add the remaining ingredients and stir to combine. Allow to come to a simmer and then remove from the heat.
Notes
- This same recipe can be made with all ground turkey if you don’t eat pork.
- Make sure all of your vegetables are finely chopped.